339 Tasting Notes

I haven’t had much marzipan, or I hadn’t had it often enough that the taste of it stayed with me. I just feel like it is something delicious and yummy, but I honestly didn’t know what I was expecting when I ordered this tea.

I did like it. The taste is subtle, and sweet but not overly so, and it a nice cuppa to sip while watching Supernatural on Netflix. I have let my mug sit her for a bit and it’s cooled down, and it still tastes nice cold.

I wish there was another flavor in here, though. Something fruity, maybe. I may have to play around with some flavors in my next order.

Preparation

My only other experience previously with a chocolate tea was Cocoa Canula from David’s Tea which, no matter how long I steeped or how much sugar I added, still tasted like very very watered down chocolate.

Choco*Late’s dark chocolate flavor came right through and reminded me very much of a less creamy Mexican Hot Chocolate. I imagine this would actually be great in a latte form. It’s still not quite the same as hot chocolate but close enough that I’m enjoying this. It’s subtly bitter-sweet, and pleasant in its own way. I kind of wish for some almond flavoring too, though.

Preparation

I saw this and had to try it. It just sounded too yummy, not to mention unique. It is absolutely delicious. The flavor is very light, and the raspberry is very subtle and not overpowering at all. The tea is slightly sweet and no additional sweetener is needed. I really like this tea.

Preparation

I went to ching ching Cha tonight with a coworker and her husband. We bopped around Georgetown for a bit. I was in Georgetown TWICE in one week. Unheard of! After dropping a lot of money at the Spice & Tea Exchange, my worker and I went to ching ching CHA, where she dropped money on tea, and then we met her hubby at Baked & Wired where coworker tried to get me hooked on coffee (failed) and I ordered an amazing cupcake that tasted like pancakes. NOM.

And then we all headed back to ching ching CHA for dinner. I ordered White Peony to go with my food and it was delightful. I really like white peony – it’s a solid white tea that infuses multiple times extremely well, mellows me out, and is relatively inexpensive as far as white tea goes.

Ching ching CHA’s white peony was pretty decent, and had a deep, rich flavor. Went great with my marbled egg. I lost track of how many infusions I got out of it but it was many.

Preparation

Hmm. I was expecting to like this more than I did because I love coconut. The coconut is definitely there, but there is another taste I don’t really like – the cacao husks, maybe? Slightly roasted, almost bitter, dark tasting. Added some sugar, which helped a bit, but it is still not my favorite.

Preparation

This wasn’t a bad tea, but it was not what I expected at all. This tastes like black tea that has been slightly sweetened. It wasn’t unpleasant, and I enjoyed my cup, but I was disappointed that it did not taste like caramel.

Preparation

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Bio

I’m a tea-aholic. I’ve always loved tea. It is soothing and warm and comforting. I always had it when we went out to eat as a child so my first association is with rich and delicious food.

As an adult, I’m learning to enjoy tea on its own merits, and bask in its subtleties and varieties. The ritual of making a cup of tea is instantly relaxing.

I prefer oolong and white teas, followed by greens. For the most part, I don’t like straight black tea, but appreciate it as part of a blend or flavored. I’ve learned to love the world of flavored teas out there.

I’m slowly learning to appreciate rooibos blends, which I started drinking for its anti-inflammatory properties.